Mediterranean Stuffed Eggplant Low Carb and Primal Paleo
Indulge in the rich, savory flavors of the Mediterranean with this low-carb and Primal Paleo-friendly Stuffed Eggplant recipe. Perfectly roasted eggplant halves are loaded with a hearty, spiced ground lamb filling that’s simmered with onions, garlic, diced tomatoes, and a fragrant blend of cumin, paprika, and cinnamon. Fresh parsley and mint add a burst of herbal freshness, while a sprinkle of optional pine nuts provides a delightful crunch. This stunning dish is not only packed with bold flavors but also fits seamlessly into low-carb, grain-free, and Paleo diets. Ready in just an hour, it’s an impressive yet approachable way to bring Mediterranean cuisine to your table—perfect for weeknight dinners or a special occasion.
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 pound ground lamb
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup (canned or fresh) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon ground cinnamon
- 0.25 cup, chopped fresh parsley
- 2 tablespoons, chopped fresh mint
- 3 tablespoons (optional, for garnish) pine nuts
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell. Chop the scooped-out eggplant flesh and set it aside.
Brush the inside of the eggplant halves with 1 tablespoon of olive oil and sprinkle with a pinch of sea salt and black pepper. Place them cut-side up on a baking sheet lined with parchment paper.
Bake the eggplant halves in the preheated oven for 20 minutes, until they are tender but still hold their shape.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Stir in the chopped eggplant flesh, tomato paste, diced tomatoes, cumin, paprika, ground cinnamon, and a pinch more sea salt and pepper. Cook for 5-7 minutes, until the mixture is thickened and well combined.
Remove the skillet from heat and stir in the chopped parsley and mint.
Spoon the lamb mixture evenly into the baked eggplant halves, packing it in but not overflowing.
Return the stuffed eggplants to the oven and bake for an additional 15 minutes, until the tops are slightly browned and the filling is heated through.
Optional: Sprinkle the tops with pine nuts before serving for added crunch and flavor.
Serve warm, garnished with extra parsley or mint if desired.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5927 mg | 258% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 61.6 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 504 mg | 39% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 6026 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
